Easy Fruit Sorbet (Only 3 ingredients and so many flavors!)

Deliciously refreshing, Easy Fruit Sorbet with just 3 ingredients! Perfect summer treat and the best way to take advantage of the summer fruit bounty! Plus it’s an easy, healthy dessert/snack idea for kids!

First published in Sept 2015. Edited in July 2018 to add new flavors and Video.

This guest is a little late to the party. About four months too late. I wish I had written this easy fruit sorbet post months ago, in time for summer, but hey, better late than never right? There’s always the next summer to look forward to. And for those living in the southern hemisphere that’s just around the corner (you lucky ducks!).

This post came to be as a result of a late surfeit of summer fruits in our local grocery store last month. The fruits got cheap, we got greedy, and the result was more fruit at home than we could possibly eat before they went bad. So enter, easy fruit sorbet!

Remember the easy fruit soda syrups I made earlier in the summer? And all those insane popsicles? These Easy Fruit Sorbets just might be (dare I say it) an even better idea for cooling down in the summer! Not only do they cool you down, they are healthier, super easy to make, gluten and dairy free, and vegan! Plus they taste fantastic! If that didn’t convince you, get this. You can take almost any fruit you want, any flavour you want and transform them into refreshing and delicious sorbets! Think Raspberry, Pineapple, Honeydew melon, Peaches and even Strawberries, Apricots, Cantaloupe etc. etc. etc. Damn, now I wish I could do summer all over again! Today I’m sharing with you the recipes for the sorbets we made most this summer – Raspberry, Peaches, Mango, Kiwi fruit, and Pineapple. Plus those colours are just so much fun! 🙂 I even tried this with Honey dew melon, watermelon and cantaloupe and you get a refreshing and healthy slushie instead!

There is a very simple idea behind this easy fruit sorbet. An embarrassingly simple idea. A sorbet is basically blended fruit that’s sweetened and then frozen. Though I call these recipes here, they are really more like an idea, a how to sort of guide for perfect, easy fruit sorbets!

ALL YOU NEED TO MAKE HEALTHY AND EASY FRUIT SORBET

An ice crushing blender or a small food processor

Your favourite summer fruits (frozen, or fresh bought and then diced and frozen)

Simple syrup as a sweetener (or agave or honey or maple syrup)

And just a squeeze of lemon juice (this isn’t needed if the fruit is sour, like kiwi fruit)

And here’s the very simple idea behind my sorbets –

I love my ice crushing blender because I love eating crushed ice. Love it, to the point where Mr K thinks it’s downright weird. Anyway, I figured if I turned fruits into ice cubes, OR I cut them into small pieces and freeze them, then I can crush those fruit ice cubes and turn them into delicious sorbet goodness! The only addition I’d need is some extra liquid, which in this case is agave syrup (you can also use simple syrup, or maple syrup). It adds the sweetness and the liquid component required to turn your fresh summer fruits into glorious sorbets that are ready to eat in minutes! In addition to the sweeteners, you can add water or orange juice or lemonade IF your blender does need a little extra liquid to make that sorbet!

Do I have to buy fresh fruits?

Not at all!

You can BUY frozen fruits from the supermarket to make life easier. We all buy the frozen fruits to make our morning smoothie, so we can easily use the same frozen fruits to make this sorbet. BUT you do have the option to use overripe fruits from the market and use it to make sorbet. You tend to add less sweetener when the fruit is overripe because of the natural sweetness of the fruits already.

If you buy fresh fruits, you will have to peel (if the fruits have inedible peels) and cut your fruits into cubes and then freeze them on a parchment paper-lined baking tray (spread the chunks out in a single layer, don’t stack them up so that they freeze into one big solid mass). Once frozen, you can store them in freezer bags. This way your fruits will last longer too. And for smaller fruits like raspberries and blackberries or blueberries you don’t even need to cut them up. Just freeze them whole.

And then, when sorbet time rolls around, you can take out whichever fruit ice cubes your heart desires and whip up some deliciously refreshing sorbet!

Can I make this sorbet ahead of time and store them?

This recipe for sorbet is best eaten immediately – straight after blending.

Here’s why – The fruit only has a little sweetened and other liquids. So, if you put it back into the freezer, it will freeze solid. Like a big chunk of ice. IF YOU DO WANT TO STORE IT FOR LATER, you can do so – but you will need to leave the sorbet out for a few minutes to soften until you can scoop the sorbet out.

But I want to make the sorbet ahead of time! How can I make sorbet to store?

You can absolutely make sorbet to store for later. To do this, you will absolutely need to add more sugar or alcohol (or both!). Sugar acts as an interference for freezing, and keeps the sorbet relatively soft even at freezing temperatures.

How much sugar should I add to sorbet that I want to store or make in bulk?

For every 500 g (a little over a pound), I use 200 g of sugar or 150 g of honey or maple syrup.

Check out my recipe for the Pink peppercorn and pineapple sorbet in the post here (that uses extra sugar to keep it soft), or my Frozen Mango margarita for mango sorbet that I make with alcohol.

Feel like mixing flavours? No problem. It’s as easy as combining two frozen fruits together in your blender.

This is so delicious, and healthy, you’ll be buying fruit just to make sorbets next time!

I personally love the Mango, while Mr K favours Pineapple. What will be your favourite? 🙂

Sugar Syrup (if you're not using Maple syrup)

Instructions

Sugar Syrup

Combine the sugar and water in a saucepan and heat until the sugar dissolves. Simmer for a further 15-20 minutes until you get a sugar syrup. Pour into a glass jar/bottle. Let it cool completely and for best results, chill in the fridge until you need it.

Fruit Sorbet

Cut up whole fruits into ½ inch cubes (except raspberries - these can be frozen whole).

Lay out the fruits in a single layer on parchment paper lined baking trays (it's OK if the fruits touch).

Freeze the fruits completely and store them in freezer bags.

Roughly weigh out 8 oz of the frozen fruit and place it in a small food processor or ice crushing blender.

Pulse to crush the fruits into small pieces and add the simple syrup, a tablespoon at a time (while pulsing) to create a smooth sorbet-like paste. Please see notes.

Add a squeeze of lemon juice and run the blender for a few seconds to mix.

Spoon it into a bowl and serve immediately - or store in the freezer until you’re ready.

Recipe Notes

Note 1 - When using the blender, it's best to use it in short bursts as the blades heat up and this could melt your sorbet. The smaller the fruit pieces the faster it will puree. Just keep an eye on it to make sure it doesn't melt.Note 2 - Adjust the sweetness/sugar level by adding more or less sugar syrup. If you don't like sweeteners, you can substitute it with just water, or orange juice (or any kind of fruit juice).

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Reader Interactions

Comments

Hi Helen! If you want to remove the seeds, then you will have to blend or process the raspberries first, strain them and freeze them into small ice cubes. You can cook them with some sugar first if you like too. But make sure you freeze them in smaller portions, as larger ice cubes may not turn into sorbet in the blender. Keep the frozen pulp as small as a raspberry if possible. Hope that helps.

Hi Chava! Absolutely! If you start with unfrozen fruit, you can definitely make some fruit popsicles. I would even recommend adding some lemon or orange juice to make the popsicles taste even better! Hope that helps 🙂

I hate working with mango, I tried it again and I still didn’t get enough to make up 8oz so I improvised. It came out liquidy. But I had frozen strawberry and banana pieces already in my freezer and they came out awesome. This is so simple I’m not giving up, the options are endless. I have a cantaloupe screaming to be turned into sorbet

Hi June! Absolutely you can! You can use any kind of sweetener you like, but since you only need a little sweetener, you may need to add a little extra water or fruit juice to help with blending the frozen fruit. I hope that helps! 🙂

Hi Brooke, thank you for the question. The longest these have lasted in our freezer is about a month and the sorbets still tasted great! I honestly can’t be certain as to how long you can go before having to toss them out, but they should last several weeks easily. Hope that helps!

I tried with mango. Most of the pieces were about a half inch square but for some reason the blender would cut the mango at the bottom when i pulsed but then it would build up just out of reach of the blade. I was literally pulsing once, scrape the sides, pulse again, scrape the sides, repeat. It took me like 40 minutes. Adding more liquid didn’t help. Wonder what I did wrong… tasted great though

Hi Wendy! I’m so sorry that it didn’t work well! In my experience, whenever I use my less powerful blender, I find that the fruit gets stuck. But with a powerful ice crushing blender (usually they create a vortex to create even blending), this doesn’t happen. If your blender is powerful enough, the problem could be that your blender maybe too big for the amount that you used. I suggest, doubling the amount, or increasing the liquid a little bit (in which case you may need to keep it in the freezer for a couple of hours to harden again). I hope that helps!

It will definitely be scoopable like storebought ice cream 🙂 If it is too hard (depending on your freezer) you can use a warm scoop and it will be a smooth dreamy sorbet! 🙂 If you freeze it as ice cubes, they will become sorbet ice cubes.

Hi Karen! You can use watermelon to make watermelon sorbet the same way I’ve used honey dew melon here. It would have a higher water content, so will be more slushy-like than other fruits. For Bananas, you can cut them up into slices and freeze them overnight. Blend them with a little vanilla, and a little orange juice or milk (in place of the syrup), and you will get a delicious creamy “Nice cream”. It’s a great alternative to ice cream and healthier too. Hope that helps! 🙂

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About The Flavor Bender

Hi! I'm Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences! Read More…